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nikkilcotie

Assistant Cook
Joined
Feb 9, 2007
Messages
12
Now, this recipe is the real deal. Meaning you must alter the measurements accordingly. Sorry. But, hey it's right out of their recipe book...

Yield: 4 1/2 gal.

GROUND SAUSAGE 4 LBS.
CHICKEN BASE 8 FL OZ.
CRUSHED RED PEPPER 1 TBSP.
WATER, HOT 2 1/2 GAL.
BACON, PRECOOKED,DICED 8 OZ
POTATOES, 1/4-INCH SLICED 10 LBS.
YELLOW ONIONS, 1/8-INCH CHOP
2 LBS. KALE, FRESH 3/4-inch CUT 1 LB.
GARLIC PUREE 2 FL OZ.
HEAVY CREAM 32 FL OZ.

PREHEAT POT TO MED-HIGH HEAT. ADD SAUSAGE, RED PEPPER. COOK UNTIL INTERNAL TEMP REACHES 165 F, APPROX 10 MIN. BREAK UP LARGE PIECES REMOVE FROM POT DRAIN WELL. PLACE BACON & ONION IN POT. COOK UNTIL ONIONS ARE TRANSPARENT
APPROX 15 MIN.ADD GARLIC PUREE.SAUTE 1 MIN. ADD WATER & CHICKEN BASE. STIR W/ WIRE WHIP UNTIL CHICKEN BASE IS DISSOLVED. BRING TO A BOIL. ADD POTATOES COOK UNTIL TENDER, APPROX. 15 MIN. REDUCE HEAT TO MED. BREAK UP POTATO W/ MASHER ADD KALE, SAUSAGE, AND CREAM. SIMMER
 
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